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Khan J, Khurshid S, Sarwar A, Aziz T, Naveed M, Ali U, Makhdoom SI, Nadeem AA, Khan AA, Sameeh MY, et al. Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety. Sustainability. 2022; 14(21):14255. https://doi.org/10.3390/su142114255

Khan, Jahangir, Shazia Khurshid, Abid Sarwar, Tariq Aziz, Muhammad Naveed, Urooj Ali, Syeda Izma Makhdoom, Abad Ali Nadeem, Ayaz Ali Khan, Manal Y. Sameeh, and et al. 2022. "Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety" Sustainability 14, no. 21: 14255. https://doi.org/10.3390/su142114255

Khan, J., Khurshid, S., Sarwar, A., Aziz, T., Naveed, M., Ali, U., Makhdoom, S. I., Nadeem, A. A., Khan, A. A., Sameeh, M. Y., Alharbi, A. A., Filimban, F. Z., Rusu, A. V., Göksen, G., & Trif, M. (2022). Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety. Sustainability, 14(21), 14255. https://doi.org/10.3390/su142114255